An authentic Reuben sandwich is made with corned beef, Swiss cheese, and sauerkraut. The fat and sodium numbers for this classic New York sandwich are way off the chart. So here’s a bow to the original recipe with a nutrition profile that is much more laudable. Roast turkey replaces the fatty corned beef and fresh coleslaw mix replaces the high-sodium sauerkraut. For an interesting twist, the sandwich is spread with cranberry mayonnaise, making it a good option for Thanksgiving leftovers.
Vidalia onions are sweet and mild. If they aren’t in season you may be able to find another sweet onion such as a Walla Walla or a Texas 1020. If not, substitute a red onion.
Cans of smoky chipotle peppers (in adobo sauce) can be found at Latin American grocery stores and many supermarkets. You can add more or less chipotle depending upon how hot you like your barbecue. The amount of chipotle used here makes a moderately hot sauce.
Although this soup is tummy-warming in fall and winter, it can also be served chilled in the summer with a dollop of yogurt and garnished with a few sprigs of cilantro or Italian parsley.
Mildly sweet carrot juice brings out the flavors of the spices in this curried soup. Look for red lentils in Indian grocery stores.
The pectin in the homemade applesauce base makes this sorbet extremely creamy and thick. Although it has no dairy in it, it seems much more like ice cream or sherbet than sorbet.
For the topping on this quickly assembled dessert, you could use any low-fat granola, such as those sold in bulk in health-food stores. But we tested this with a national brand of granola available in supermarkets and it worked very nicely. For an extra treat, serve the crisp with a scoop of frozen yogurt or a dollop of lightly sweetened reduced-fat sour cream.
You can make this salad a couple of hours ahead of time, but wait until just before serving to add the bananas so they don’t get mushy.
For an easy variation on this bread, use dark or golden raisins instead of the diced dried apricots.
Made with very little oil and roasted instead of sauteed, this version of the classic Provencale dish is nonetheless filled with the exceptional and lusty flavors of the more traditional preparation.